Does anyone here cook tongue? My granddad is turning 94 on the 23rd and loves

M

melissa-dallas

Well-known member
it and I'm sure he hasn't had it in years since before my grandma died. I've never cooked one and don't remember even tasting it though I probably did as a kid. If you cook it, do you just do pretty much what Julia does? Simmer with onions, carrots, celery and spice? It is very easy to get here as lengua tacos are extremely popular.

 
I don't use veg. Just pickling spice. And it has now become so difficult to find here. I think the

delis are getting dibs.

H just loves it, so do I and so did my family. But H leaves the kitchen until I slice off the skin.

It is one of the meat items that used to be 39 cents per pound but is now so difficult to find, must be ordered, and fetches about $9 per pound.

We like it with Dijon mustard (must have mustard with it) and boiled potatoes.

It's also my favourite deli sandwich so I do understand where all the supply is ending up.

If it's your grandad, I wonder if he likes it with cabbage as well. I just simmer it for almost 2 hours with nothing but pickling spice, skin on, then slice it about 1/4" thick. But so much depends on the size of the tongue.

Is Dallas short of Delis?

 
Oooh and I have to say, that it is meat that really depends on the animal. You know how pork can be

'piggy'?; very occasionally, tongue can be not quite as good as other tongue. But most of the time, it becomes such an outstanding meal.

 
I guess that's kind of the equivalent of a brisket tasting "suety" or potatoes tasting

earthy (like the mashed ones I made last week). Dallas has very little in the way of good Jewish delis, but tongue is plentiful because of our large Mexican population-they love it and if it's Hispanic we've got it. Most are sold cryovac packed. Every taqueria has lengua tacos on the menu. I haven't even noticed the price but I think it is pretty cheap here. I'm pretty curious now.

 
Ooh, I love tongue! I just simmer it with onions, bay leaves and some allspice

berries. But we haven't eaten it for ages because apparently the glands attached could host mad cow disease. But we are all feeling so deprived that I have started to mutter to myself that American cattle are slaughtered far too young to be dangerous. I nearly bought a nice succulent tongue the other day but DH looked disapproving. I hate to think what an organic tongue would cost.

We eat it with mashed potatoes and mustard, but it's also one of my favorite sandwiches. Oh, must..have..tongue..............

 
Holy cow! (tee hee) Where can anyone find lamb's tongue, let alone ox? My tongue is hanging out

for a taste! (I really LOVE tongue, not much chance of finding it where I reside).

 
I haven't seen a pickled tongue for years. I nearly had a fit

the first time I cooked a fresh tongue - it looked all grey and nasty compared to the nice pink color of a pickled tongue. I was sure there was something wrong with it, and it took my husband a while to reassure me as he had never seen a pickled tongue and couldn't understand what my problem was.

 
Lana, when I was home this time we bought some pickled tongues from....

Woolies...they were so good. These we pressed.

I pickle them using a recipe from my Mum but you know I can never quite get it right.

She suggests asking the butcher to do the pickling......I am not so sure about them doing it here...
I LIKE the pink colour far more than the grey colour by far.
Oh well...the taste is a bit more salty than sweet when I pickle it but still is very nice and Xmasie for us.

 
Oh this PC - I *meant* to type that Trader Vic's has a great stew recipe w/ tongue, SonofabitchStew

it has tongue, tripe (optional) and beef, it's really delicious even though I don't like innards..

If you or anyone would like to see it I'll type it up on her for you!

 
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